Recipes

"PUCKER POWER"
LEMON MERINGUE CUSTARD CAKE
WITH LEMON CURD SAUCE AND LEMON THYME SYRUP

INGREDIENTS

3 eggs, separated

½ cup sugar

¼ tsp vanilla

2 oz melted butter

3 oz milk

2 T semolina

¼ cup cake flour

pinch cream of tartar

pinch salt

zest of 2 lemons

1 T lemon juice

METHOD

Butter and sugar 6 each 4 oz. cake molds (metal works best). Preheat oven to 350°.

Combine zest, lemon juice and vanilla in a bowl and set aside.

Separate the eggs placing the whites in a clean mixing bowl and the yolks in a separate bowl that can hold approximately 2 quarts.

Sift the dry ingredients together and set aside.

Melt butter and have milk measured and set aside.

Whisk yolks with 2 tablespoons of sugar to ribbon stage. Whisk melted butter into the yolks then whisk in the zest mixture. Add dry ingredients and whisk to incorporate. Then whisk in the milk and set aside.

Beat the egg whites until foamy and add cream of tartar.

Start adding sugar just before it reaches soft peak.

Beat the whites to a medium peak. Carefully fold into the yolk mixture.

Fill individual molds to the top and place the molds into a pan. Pour water into the larger pan so that the molds are sitting in ¼” of water.

Bake at 350° (325° convection) 20 to 25 minutes. They should be golden and have a slight give when touched.

Release the cakes from their molds while still warm (as soon as you can stand to handle them).